This Pumpkin Sage Tortellini is honestly one of my favorite cozy fall dinners BUT it’s also perfect for a holiday side dish. It’s creamy, comforting, and full of those flavors that just make you feel like it’s fall. The combination of pumpkin purée, cashew cream, and sage creates a rich, velvety sauce that clings perfectly to the tortellini.

I love making this when I want a dinner that feels a little indulgent but is still easy enough for a weeknight. It’s perfect for when friends are over, for a cozy night in, or even for a holiday meal! The best part? It comes together in under 30 minutes, so you get all the flavor without any stress. Let’s get into the recipe…

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Pumpkin Sage Tortellini

Ingredients

• 3 tablespoons butter
• About 10 fresh sage leaves (more or less depending on your taste)
• 3 cloves garlic, minced
• ¾ can pumpkin purée
• ¾ cup cashew cream (made by blending 3 tablespoons raw cashews with ½ cup water; you can also use heavy cream or canned coconut milk)
• 1 package tortellini or pasta of choice (I used spinach cheese tortellini)
• ¼ cup reserved pasta water
• Salt and pepper, to taste

Directions

1. Cook the tortellini according to package directions and prepare the cashew cream.
2. Heat the butter in a pan over medium heat, stirring constantly to prevent burning. Once melted, add the sage leaves and cook until crispy.
3. Add the garlic and sauté for about 30 seconds, until fragrant.
4. Stir in the pumpkin and cashew cream, mixing well.
5. Add the cooked tortellini, reserved pasta water, and salt and pepper. Toss until the pasta is evenly coated with the sauce.
6. Serve immediately and enjoy!